This tender grilled lobster tail recipe comes together quickly in around 25 minutes with only a handful of ingredients. Say hello to beautifully seared, golden-crusted lobster tails all thanks to your grill!
Why this recipe works
Grilled lobster tail is simple yet fancy, and worthy enough of being a restaurant-quality dinner right at home. With a bit of black pepper, garlic salt, Old Bay seasoning, and softened butter, these lobster tails come out tender and succulent when cooked on the grill.
You can easily double this recipe to make 4 servings if you’d like. Or you can grill 4 tails and save the other two to make lobster bisque the following day.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – Be sure to thaw your lobster tails overnight in the refrigerator if you are using frozen.
BUTTER – Allow your butter to sit at room temperature for about an hour so it’s well softened. You can also soften the butter in the microwave on low power.
How to Make Grilled Lobster Tail
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Brush grill grates with a small amount of vegetable oil, or spray with cooking spray. Preheat grill on high.
EXPERT TIP – It’s important for the grill to be preheated so it can get nice and hot. Just be sure to turn it down after the initial sear. - Use sharp kitchen shears to cut down the center of the lobster shell, cutting all the way to the tail (but not through the tail). Turn lobster over and press along the underside with your thumbs to crack the underbelly shell.
- Turn lobster tail over again and spread the shell open, exposing the meat.
- Season the meat with black pepper, garlic salt, and Old Bay seasoning. You will have some left over.
- Brush the seasoned meat with well-softened butter.
- Place lobster tails, meat side down, on the preheated grill. Because the grill is on high, it may flame up. You can use a spray bottle to mist the flames a bit. After about 30-45 seconds, enough to sear the meat, turn the grill down to medium.
- With grill on medium, use tongs to occasionally move the tails around a little to make sure they are not sticking to the grill. Cook for 8-10 minutes then turn over, meat side up.
- Cook for 5 minutes more (about 15 minutes total), occasionally turning over.
- Remove from grill, wrap in foil, and allow to rest for 5 minutes.
Frequently Asked Questions & Expert Tips
As most lobster tails come frozen, you can certainly use frozen lobster. However, you should allow it to thaw completely before beginning. This way the seasonings will stick and it will cook evenly when added to the grill. Remove them from the freezer and thaw in the refrigerator overnight. Never thaw lobster in hot or warm water. If you are in a pinch to thaw your lobster, submerge it in cold water for 30-45 minutes.
Lobster tail should be cooked to an internal temperature of 140F. Use an instant-read thermometer inserted into the thickest portion of meat to check the temperature. Do note that the lobster tails will continue to cook while resting after being removed from the grill.
Lobster tails are best enjoyed right away, however, you can store them in an air-tight container in the refrigerator for up to 1 day.
To reheat, place a pat of butter on top of the meat. Wrap the lobster tails in aluminum foil and bake in an oven set to 350F for around 7-10 minutes or until warmed through. The butter will help them not dry out while reheating.
Serving Suggestions
Serve grilled lobster tails with lemon couscous, grilled asparagus, grilled corn on the cob, or assorted grilled vegetables. Twice baked potatoes are another delicious option. Add a side of lemon wedges and melted garlic butter (or Old Bay seasoned melted butter) for dipping.
More Lobster Recipes
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Grilled Lobster Tail
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ pound lobster tails thawed, if frozen
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon Old Bay seasoning
- 1 Tablespoon butter well softened
Things You’ll Need
Before You Begin
- It’s important for the grill to be preheated and get nice and hot. Just be sure to turn it down after the initial sear.
- Allow your butter to sit at room temperature for about an hour so it’s well softened. You can also soften the butter in the microwave on low power.
- Lobster tail should be cooked to an internal temperature of 140F. Use an instant-read thermometer inserted into the thickest portion of meat to check the temperature. Do note that the lobster tails will continue to cook while resting after being removed from the grill.
- Lobster tails are best enjoyed right away, however, you can store them in an air-tight container in the refrigerator for up to 1 day if you have leftovers.
- To reheat, place a pat of butter on top of the meat. Wrap the lobster tails in aluminum foil and bake in oven at 350F for around 7-10 minutes or until warmed through. The butter will help them not dry out while reheating.
Instructions
- Brush grill grates with a small amount of vegetable oil, or spray with cooking spray. Preheat grill on high.
- Use kitchen shears to cut down the center of the lobster shell, cutting all the way to the tail (but not through the tail). Turn lobster over and press along the underside with your thumbs to crack the underbelly shell.
- Turn lobster tail over again and spread the shell open, exposing the meat.
- Season the meat with black pepper, garlic salt, and Old Bay seasoning. You will have some left over.
- Brush the seasoned meat with well softened butter.
- Place lobster tails, meat side down, on the preheated grill. Because the grill is on high, it may flame up. You can use a spray bottle to mist the flames a bit. After about 30-45 seconds, enough to sear the meat, turn the grill down to medium.
- With grill on medium, use tongs to occasionally move the tails around a little to make sure they are not sticking to the grill. Cook for 8-10 minutes then turn over, meat side up.
- Cook for 5 minutes more (about 15 minutes total), occasionally turning over.
- Remove from grill, wrap in foil, and allow to rest for 5 minutes.
Nutrition
Chef Antoine Davis
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